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Healthy Blueberry Banana Muffins

Delicious muffins made with nutritious blueberries and bananas, perfect for breakfast or as a snack.

Ingredients

Scale
  • 2 cups all-purpose flour or whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup mashed banana (about 3 medium or 2 large ripe bananas)
  • 1/2 cup packed light or dark brown sugar or coconut sugar
  • 1/4 cup honey or pure maple syrup
  • 1/4 cup coconut oil, melted or vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2/3 cup milk (dairy or nondairy, at room temperature)
  • 1 and 1/4 cups fresh or frozen blueberries
  • Optional: 1 tablespoon coarse sugar for sprinkling on top

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C) and prepare a muffin pan by greasing it or lining it with muffin liners.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, and salt until well combined.
  3. Mash the ripe bananas until smooth in another bowl. Then blend in the brown sugar, honey, melted coconut oil, egg, vanilla extract, and milk until smooth and well mixed.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Fold in the blueberries gently to avoid breaking them.
  6. Fill the muffin cups about 3/4 full with batter. If desired, sprinkle the tops with coarse sugar.
  7. Bake in the preheated oven at 425 degrees F for 5 minutes. Then, reduce the temperature to 375 degrees F (190 degrees C) and continue baking for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the muffins in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container for up to 3 days or refrigerate for a week. These muffins freeze well for up to 3 months.

Nutrition

Keywords: blueberry muffin, banana muffin, healthy recipe, breakfast muffin